Oregano Chicken Recipe

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Salad dressing mix and a generous sprinkling of oregano add the rich herb flavor to this tender baked chicken from Nancy Moore of Candler, North Carolina. It's priced right at just 83 cents a serving and great over rice or noodles.
TOTAL TIME: Prep: 10 min. Bake: 1 hour
MAKES:6 servings
Test Kitchen Approved
TOTAL TIME: Prep: 10 min. Bake: 1 hour
MAKES: 6 servings


  • 1/4 cup butter, melted
  • 1 envelope Italian salad dressing mix
  • 2 tablespoons lemon juice
  • 1 broiler/fryer chicken (3-1/2 to 4 pounds), cut up
  • 1 to 2 tablespoons dried oregano

Nutritional Facts

1 serving (1 each) equals 364 calories, 24 g fat (9 g saturated fat), 123 mg cholesterol, 592 mg sodium, 2 g carbohydrate, trace fiber, 33 g protein.


  1. In a small bowl, combine the butter, salad dressing mix and lemon juice. Place chicken in an ungreased 13-in. x 9-in. baking dish. Spoon butter mixture over chicken.
  2. Cover and bake at 350° for 45 minutes. Uncover. Baste with pan drippings; sprinkle with oregano. Bake 15-20 minutes longer or until chicken juices run clear. Yield: 6 servings.
Originally published as Oregano Chicken in Quick Cooking September/October 2000, p51

Full-Bodied White Wine

Enjoy this recipe with a full-bodied white wine such as Chardonnay or Viognier.

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Reviewed Sep. 7, 2014

"This was so easy to make! I'm not a big fan of pre-packaged mixes, so I found a recipe online for the Italian dressing mix.....had all the spices in my cabinet anyway. I didn't see the need to add more oregano after it was baked, so I didn't and the flavors were wonderful! This is a repeat for sure!"

Reviewed Jan. 27, 2014 Edited May. 11, 2015

"If you want easy, this is a five-star rating. For flavor, I give it a three. Not much to brag about, but I'll make it again if I need an easy meal to make. Just wish there was a way to make the chicken absorb more of the Italian flavor.

update: I made it again and I'm changing my three stars to five. I don't know what I did differently, but it was very nice this time. I used small boneless skinless chicken breasts (as I did last time) and I changed the first cooking time from 45 min to 30 minutes, and they were still done. Maybe that made the difference."

Reviewed Oct. 24, 2013

"This was great!"

Reviewed Mar. 1, 2013

"I have made this recipe for years although I use boneless skinless chicken breast and put it in the crockpot on low for 4-6 hours. Sprinkle with oregano 1 hour before done."

Reviewed Mar. 5, 2012

"Sorry, not a keeper for me."

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